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As his son Segre Hochar was later to say of one of Lebanon’s many ancient monuments: “This is the only serious temple erected to Bacchus anywhere in the Roman world. And they put it here, in the Beka’a. Why? Because the Romans and Greeks, the Phoenicians and Minoans, and all peoples who came before them, all knew that the Beka’a is the spiritual home of wine.”\u003c\/p\u003e\n\u003cp\u003eThe Beka’a referred to is the valley of that name high in the heart of Lebanon. Musar’s vineyards are there, at the southern end of the valley about 30 kilometres south-east of the country’s capital Beirut.\u003c\/p\u003e\n\u003cp\u003eIn 1959 Gaston’s son Serge, a civil engineer who had studied oenology at Bordeaux University, took on the running of the business, demanding that his father step aside to let him put his new ideas and methods to the test. A decade later, \u003cstrong\u003eChateau Musar\u003c\/strong\u003e‘s wines were widely recognized for their idiosyncratic charm.\u003c\/p\u003e\n\u003cp\u003eToday, after Serge’s tragic death in 2014, the Hochar family are still proudly at the helm of their iconic business. His two sons, Gaston and Marc, are involved in the business. Gaston now manages the day-to-day running of the winery, while Marc looks after its commercial aspects. Their vineyards in the Beka’a Valley cover 220 hectares and are planted with cabernet sauvignon, carignan, cinsault, grenache, syrah, mourvèdre, viognier, vermentino, chardonnay and native grapes obaideh and merwah. All are hand-picked by local Bedouins from August to October in a valley 1,000 metres above sea level, where the winters can be bitterly cold and snowy and the summers hot and dry. There are 300 days of sunshine a year and temperatures average 25°C across the year, making organic farming almost a default setting, and Musar is certified so. 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A decade or so later their daughter Edith and her husband Paul Chaudière joined the family firm and took up oenology seriously. Together they built a winery and started producing Château Pesquié wines from the 1990 vintage–including Quintessence which was (and remains) a statement of quality for the region. Edith and Paul Chaudière’s sons Alex and Fred became the next generation to join the family wine business, bringing additional enthusiasm and know-how.\u003c\/p\u003e\n\u003cp\u003eThe soils around Mt. Ventoux are rich in limestone and at higher elevation than in the Rhone Valley. These advantageous conditions, coupled with the older vines in the vineyard yield concentrated and complex fruit, which the folks at \u003cstrong\u003eChâteau Pesquié\u003c\/strong\u003e vinify to create wines of great purity.\u003c\/p\u003e\n\u003cp\u003eChâteau Pesquié comprises 100 hectares of vines. Only organic treatments and composts are used in the vineyard. 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Because he couldn’t make it selling his grapes, Alain tried his hand at making wine with his small estate but after inheriting his fathers vineyards, he found it hard to sell the large volumes. An offer to work with a supermarket to produce wine to specification ended up not being profitable either, with the detriment of being forced to produced wines with no character.\u003c\/p\u003e\n\u003cp\u003eA chance encounter with Tom Lubbe of Domaine Matassa would change everything. After tasting the wines, Tom told Alain he would be willing to help them rebuild the estate from the ground up. The two verbally agreed on a partnership, and with Tom’s guidance they immediately started converting all 30 hectares to organic viticulture, as well as eliminating all commercial yeasts, additives and excessive sulphur in the cellar. Tom also showed Alain the importance of highlighting different terroirs, a lesson that has produced great results. 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